Miso Ginger Stir-Fry with Sea Vegetables

By:

Recipe Information

Total Time:

Servings:

Full of delicious and nutritious vegetables, miso and arame give this stir-fry extra flavor depth.

Ingredients

1/4 cup dry arame seaweed

3 tablespoons white miso paste

3/4 cup water

1 tablespoon tamari

1 tablespoon honey

2 1/2 tablespoons fresh ginger, minced

1 teaspoon Sriracha sauce or more to taste (optional)

2 tablespoons sesame oil

2 cups chard, stems removed, chopped

1 cup onions, julienned

1/2 cup carrots, sliced into half-moons (1 medium carrot)

1 cup broccoli florets

1/4 cup celery, sliced (approximately 1 rib)

1 cup green beans, cut in 2-inch pieces

1/2 cup shiitake mushrooms, sliced

Preparation

To make a stir-fry sauce, whisk together the miso, water, tamari,1 teaspoon of the minced ginger, Sriracha sauce (if using), and honey. Set aside.

Heat the sesame oil in a large sauté pan over medium-high heat. Add onion and sauté until softened. Add carrots and celery, sauté for 2 minutes and then add the remaining ginger and sauté for 2 minutes more. Add green beans, mushrooms and broccoli and sauté an additional 2 minutes.

Add the miso sauce and seaweed to the pan, reduce the heat and simmer, covered, for 5 minutes. Add the chard and steam for 2 minutes.

Serving Suggestion

Served over brown rice or hearty ramen noodles, this stir-fry makes a delicious main course. Or for a warming soup, add a cup or two of vegetable broth and cubes of marinated tofu. A dash of chili oil will bring some extra heat!